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Wine and Fruit-Glazed Pork Chops
WINE:
Color: White, Varietal: Chardonnay, Vineyard: Lockwood
FOOD:
Meat - Pork
COMMENTS:
Yancey Migliore, of Whitecliff Vineyards, in Gardiner, N.Y., confesses that this recipe is a family favorite. Make hot pepper jam by mixing 1/2 cup of cherry or raspberry jam with 1/4 teaspoon of crushed red pepper.

Makes 4 servings
RECIPE:
Ingredients:

• 4 6-ounce pork loin chops (about 3/4 inch thick)
• 1/2 teaspoon salt
• 1/2 teaspoon black pepper
• 1 tablespoon olive oil
• 1 finely chopped shallot (about 2 tablespoons)
• 3/4 cup Whitecliff Vineyard Chardonnay or Riesling
• 1/2 cup hot pepper jam

Preparation:

1. Make the hot pepper jam: Mix 1/2 cup of cherry or raspberry jam with 1/4 teaspoon of crushed red pepper.

2. Cook the pork chops: Sprinkle the pork chops with salt and pepper. In a large skillet, over medium-high heat, heat oil until very hot. Add pork chops and sauté for 7 minutes. Turn chops over and continue to cook for 5 more minutes. Add the shallot and cook until soft and pork chops are cooked through-about 2 minutes.

3. Make the sauce: Remove the pork chops from the skillet, leaving the cooked shallots and pan juices. Over medium heat, add the wine and de-glaze the skillet by stirring to loosen the browned particles. Cook until the liquid slightly thickens-about 2 minutes. Stir in the jam and cook until the sauce is thoroughly heated. Pour sauce over the pork chops and serve immediately.